quote:Originally posted by sarbuze:
~7.5 lb pork shoulder just went on with apple wood, will brush every 45 mins with an apple cider vinegar based liquid, for pulled pork tonight
Plan on brining to ~195, which apparently is best for making the pork pull easily. Any other advice is appreciated, have about 8 hours to make adjustments
I have terrible luck trying to get my butts to cook at an hour a pound. I do something similar, but baste every hour. It's easier for me to keep track if it's the same time every hour. I prefer a spray bottle to a mop/brush, but in the end they both work.
Keep the tin foil wrap trick in mind if you think you are going to overshoot the mark by several hours as in, if you aren't at 160º AT LEAST three hours before you want to eat I'd start contingency planning. 195 is a good minimum and all the way up to 205 doesn't hurt either.
Enjoy. I'm sure it will be fantastic